All About Dosas
Dosas are yummy crêpes made from fermented batter of rice and black gram. These can be made and eaten in a gazillion different forms. I plan on updating this post as and when I make the different kinds and combinations of them. That’s why the title “All About”. The basic batter for most of them can be made using the below proportions. It is eventually what else you add into this batter and how you make the crêpes that give the various forms and names to this wonderful delight.
Ghee Roast – This golden brown super thin crisp crêpe roasted to perfection in ghee and served right off the flame with mouth watering coconut chutneys is probably the most simple dosa of all and my favorite. So, obviously it goes first in my list of recipes
3 cups idli /parboiled rice (if you don’t have it go ahead and use raw rice)
1 cup urad dal(skinned black gram)
1 tsp fenugreek (methi) seeds
2 tbsp channa dal
1 tbsp mung dal
3 tbsp cooked rice(can be replaced with poha/beaten rice)
salt to taste
ghee for roasting the crepe
Soak the rice, methi and the dals together in sufficient water for about 6 hours.
Drain the water and grind to a smooth and soft batter. Add the drained water a little at a time while grinding is necessary.
Transfer the batter to a bowl. Add water if the batter is too thick. Add salt and mix well.The final consistency of batter should thickly coat a spoon when dipped into it.
Set to ferment in a warm dark place.
Time to ferment depends on the room temperature. Usually take 6 – 8 hours on a warm day.
The quantity more than doubles upon fermentation.
Mix the batter well.
Heat a skillet at low flame and smear it with 1/2 a tsp of ghee (I use an onion cut horizontally into half, to smear oil on the skillet. This tends to give a nice aroma to the dosas).
Pour batter on to the center of the hot skillet, and gently spread towards the outside in concentric circular movement using the base of the ladle to form a circular very thin crêpe.
Increase the flame to high.
When you start noticing a golden brown color on the sides and the top surface has the lost the wet look, Turn the dosa over.
Allow to roast for half a minute or so on this side.
Fold and take of the flame.
Reduce the flame and repeat the process to make the next dosa
Serve hot with coconut chutneys or sambar.
Tags: black gram/urad dal, Rice